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Veg Shawarma: Crackling Crunch, Bold Flavors
Print Recipe

Veg Shawarma

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 1 block firm tofu or tempeh pressed and sliced
  • 1 cup chickpeas canned or cooked for that hearty bite
  • 1 cup sliced vegetables bell peppers, onions, zucchini
  • 2 tablespoons olive oil
  • 2 teaspoons shawarma spice mix or a DIY blend: cumin, coriander, paprika, turmeric, garlic powder, cinnamon
  • 1 pita or flatbread or a wrap of your choice
  • Garlic-tahini sauce see below or yogurt dressing if you’re into it
  • Fresh herbs parsley or cilantro, a squeeze of lemon
  • Optional extras: pickles tomatoes, lettuce, hot sauce

Instructions

  • Heat a skillet over medium-high. Toss tofu/tempeh with half the olive oil and half the spice mix. Sear until golden and a bit crusty, about 4–6 minutes per side.
  • Add the chickpeas and sliced vegetables. Drizzle with the remaining oil and spice. Sauté until everything is tender-crisp and nicely caramelized, 5–7 minutes.
  • Make the garlic-tahini sauce: whisk tahini with lemon juice, minced garlic, water, and a pinch of salt until creamy. It should thin enough to drizzle—adjust with water as needed.
  • Warm your bread briefly to soften (a quick flip in the pan works). Slice and lay it out flat for assembly.
  • Spread a generous line of sauce, pile on the veggie mix, sprinkle herbs, and add any extras you love. Fold or roll into a wrap and cut in half.